Cream-Filled Filo Pastry Fingers
Ingredients
- 1/2 packet filo pastry
- 2 cups milk
- 1/2 cup coarse semolina
- 2 tablespoons sugar
- 1 cup melted ghee
- 2 cups syrup
- 2 tablespoons finely ground pistachios
Preparation
Preheat the oven to 200°C and prepare a shallow rectangular baking tray
Remove the filo dough from the freezer and let it come to room temperature on the kitchen counter
For the cream, in a stainless steel pot place the milk, semolina, and sugar, put on medium heat and stir continuously with a wooden spoon until it thickens, then cover with plastic wrap and let cool
Place a piece of parchment paper on the table and get a wide brush with ghee beside you
Open the filo dough and place it on the parchment paper with the longer side facing you, then brush it lightly with ghee
From the shorter side, fold the dough sheet twice to get three layers
Place a tablespoon of the filling on the edge of the dough and roll the dough over the filling for three or four rolls, then cut with a knife to get a finger-shaped pastry filled with cream
Place the filo fingers in the baking tray next to each other with the edge down
Brush the filo fingers with ghee
Bake the filo fingers for 15 minutes until golden brown
Remove from the oven and immediately pour the syrup over them
In the serving dish, place the filo fingers and sprinkle with pistachios
